摘要
为了开发热稳定的、致凉型香原料,采用改进的Koenigs-knorr法立体选择性的合成了薄荷醇-β-D-葡萄糖苷(Menthyl--βD-Glycoside,MGLY);以反相液相色谱法(RP-HPLC)检测并确定最优反应条件。采用硅胶低压柱层析梯度洗脱分离制备样品,产物纯度达到99.2%,综合IR、LC/MS/MS1、H-NMR1、3C-NMR进行结构鉴定,确证制备的产物为薄荷醇糖苷。
A novel aroma material, menthyl-b-D-glycoside （MGLY） was stereo-selective synthesis by the modified Koenigs-knorr method. In this study, an optimal reaction conditions was achieved based on the results from Reverse phase HPLC （RP-HPLC）. And a high purity （99.2%） MGLY was isolated by low pressure solica gel chromatography. The material was then characterized by infrared spectroscopy （IR）, liquid chromatograph/ mass spectrograph/ mass spectrograph （LC/MS/MS）, ^1H-NMR and ^13C-NMR, all results indicated that the material was MGLY.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2006年第5期72-76,共5页
Journal of Food Science and Biotechnology
关键词
香料前体
薄荷醇糖苷
合成
纯化
表征
flavor precursor
menthyl-glycoside
synthesis
purify
characterization
